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Stuffed Shells

Yield: Serves 4. Each serving: 1 cup.



Pasta shells are stuffed with a cream ricotta filling and baked in tomato sauce.
8 large pasta shells, dry
1 tub nonfat ricotta (16 ounces)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 15 ounce can diced tomatoes, no salt added
1 cup pasta sauce
1/2 cup shredded lowfat mozzarella

Preheat oven to 350 degrees. Cook shells according to directions on box; drain and rinse in colander until ready to use.

Combine ingredients for filling in medium-sized bowl.

Place all ingredients for sauce in large casserole pan and stir well.

Place filling in shells; use about 1/4 cup per shell.

Place the shells in a casserole dish and baste with sauce. Cover this casserole dish and bake until heated through or about 30 minutes.

Sprinkle cheese over the top, and allow to melt, about 1 minute. Serve hot.

Microwave directions: Proceed as above. Place the covered casserole pan in a microwave and bake on full power for 10-15 minutes or until shells are heated through. Top with cheese and allow to melt one minute; serve hot.